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4 quarts chopped tomatoes
2 cups chopped onions
1.5 cups chopped sweet peppers
2 cups chopped celery
2 hot red peppers
1/2 cup honey
2 cloves garlic, minced
1 tbsp dry mustard
1 tbsp paprika
1 tbsp salt
1/8 tsp cayenne pepper
1 cup vinegar
Cut and chop all vegetables and cook together in large cooking pot until veggies are soft. Puree with immersion blender. Simmer puree until reduced by half. Add spices and other ingredients and simmer until suace is thick, stirring frequently. Ladle hot sauce into jars and can for 20 min. (Or freeze) Makes 4 pints.
Shared at Natural Family Friday.
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